The Best Mashed Potatoes Recipe

These are perfect mashed potatoes! A super simple technique makes all the difference – get wonderfully creamy mashed potatoes each and every time.

I fully admit to being a carbaholic, and the holidays feed right into my weakness. Sure there’s a turkey at Thanksgiving, but I typically only eat a small piece and then load up on mashed potatoes, some type of sweet potatoes, stuffing, and no less than two dinner rolls.

And at Christmas and Easter? Give me a small piece of ham, or better yet, throw that small piece of ham on a roll for a sandwich and then put the pan of scalloped potatoes right next to me. Given my love of side dishes and carbs, it goes without saying that perfect mashed potatoes are an absolute must for me. It took me awhile to nail down the technique for truly magnificent potatoes, but once I uncovered it, I’ve never made mashed potatoes another way! The best part is that they are incredibly easy to make only requires a few ingredients.

Watch How to Make the Best Mashed Potatoes!

I have found that Yukon gold potatoes make for the creamiest mashed potatoes (it’s an added bonus that they have a gorgeous golden hue).

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Aside from that, the real secret I’ve found is to have the butter and milk melted together and warm before adding them to the boiled potatoes and doing your mashing. This seriously makes all the difference; I couldn’t believe it the first time I did it; the mashed potatoes turn out so much smoother and creamier.

A quick make-ahead note! Two years ago, I tired of trying to time my potatoes with the turkey being done and carved, so I started making them early in the day and keeping them in the slow cooker on warm. It works like a charm and now I make them in the morning before anyone gets here and they’re piping hot whenever we sit down to eat! I’ve added a note below the recipe on my tips for keeping them warm, so be sure to check it out.

My family clamors for these mashed potatoes each and every Thanksgiving, so depending on how many people we’re having, I make either a triple or quadruple batch to ensure there is enough for everyone take pack up with their leftovers!

I love that these are super creamy but still retain a good bit of texture and some chunkiness – the best of both worlds when it comes to mashed potatoes. I hope you’ll give this version a try and let me know how you liked it!

Ingredients:

Directions:

Put the potatoes in a large pot and cover with cold water.

Bring to a boil and cook until the potatoes are very tender.

Meanwhile, heat the butter and half-and-half in a small saucepan over low heat.

Drain the potatoes and return to the pot. Mash up the potatoes a little with a potato masher. Add the melted butter mixture a little at a time and use the potato masher to combine. Once it has all been added, use a wooden spoon or spatula to give it a few stirs to combine completely. Stir in the salt and pepper and stir to combine. Serve immediately.

Recipe Notes:

Half and half is a common dairy product sold in the U.S. If it's not available where you live, you can substitute half whole milk and half heavy cream.

You can keep these mashed potatoes warm in a slow cooker if making for a holiday dinner. Splash some cream on the bottom of the slow cooker, add the mashed potatoes, and then a splash of heavy cream on top. Keep the slow cooker on warm and stir occasionally. If the potatoes seem dry at any point, then just stir in some additional cream.

These are very well seasoned (there's nothing worse than bland mashed potatoes!); if you're watching your salt intake, you may want to cut back on the salt to start and then add more to taste.

85 comments on “The Best Mashed Potatoes Recipe”

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Add this to my list of yummies I am making from your site here. I am doing the sweet potatoes gratin, the cranberry upside down cake, these potatoes smashed style and I am quite certain I will be using your stuffing recipe as well. Thanks for the fun recipes!

I always heat the milk for mashed potatoes in my microwave in a glass measuring cup; only takes a couple minutes and don’t have to watch another pot on the stove. Also add some sour cream along with the butter while mashing. Yummy!

Two more things to try: 1. Try adding some cream cheese along with the butter to the potatoes. You will get a creamy and tangy flavor that is delicious. 2. For super fluffy potatoes, add about 1/4 to 1/2 teaspoon baking soda after all the other indredients have been mixed in. Whip them one more time with the baking soda. You will be amazed how fluffy they become. It doesn’t take much either!

I too absolutely love mashed potatoes, but even more since I bought a potato ricer. Boil the potatoes in chunks, drain, then smash them thru the ricer into a bowl. I never tried to heat up my fatfree half & half with the butter but I will on Thursday (and i will try a little Greek yogurt for a change)!!! You also use less liquid with this method and they don’t come out all sticky like they do with a hand mixer. They are the lightest, fluffiest mashed potatoes you have ever had.

Mashed potatoes, sweet potatoes, stuffing, and rolls, you say? Are you coming to my house for Turkey Day, ‘cuz that is exactly my menu…with a chicken (since there’s just 3 of us) and your cranberry sauce recipe. :) This is pretty similar to how I do mashed potatoes, except I don’t mix the butter and milk/half and half together first before adding to the potatoes (I just dump the butter in, mash it around till melted, then pour milk in till I get the consistency I want.) I wonder what kind of difference it makes? I would try it on Thursday, but I think I’ll have enough going on without getting out another saucepan. But next time I make mashed potatoes I’ll give it a try. :)

I absolutely agree with your menu choices – the potatoes, sweet and otherwise – are the best part of the meal. I am going to give your warm milk and butter a try with my Yukon Gold potatoes. I guess I will have to peel them this year….sigh. Someone needs to make a machine for that.

This is almost the way I make mine but I use can milk it gives it a richer taste I’ll have to try your’s and see how they taste. O love mash potaties You sound like me. I could make a meal on mash and corn on the cob

The best tip I ever got about mashed potatoes was not to use milk but to retain about a cup of the liquid the potatoes have cooked in and add this with butter. Silky smooth potatoes every time. The starch [and the flavour] which comes out when boiled goes back into the mash. Life changing ;-)

I always do it that way ( so I have learned from my grandmother ). But with some freshly grated nutmeg through it . And to get it very airy ( fluffy we call it, hahaha ) ,you can also beating an egg through it. (Only if you use the mixer).